Category: Preserves

Behind the Yorkshire Pudding and (maybe) parkin, rhubarb is Yorkshire’s most famous food export and it’s in season right now. And, because here at Yorkshire Grub when we see something sweet and tangy we think ‘ketchup!‘ below we have a recipe for Yorkshire Rhubarb Ketchup. Yorkshire’s got what’s known as the Rhubarb Triangle, placed roughly between…

I’m getting quite into ketchup. I mean, I’ve been quite into ketchup since I discovered bacon sandwiches, but it wasn’t until I made my first BBQ sauce that I realised you can improve on the stuff you get in bottles from the supermarket. It wasn’t until Yorkshire Grub’s Blackberry Ketchup that I realised you could…

Late August, given heavy rain and sun For a full week, the blackberries would ripen. At first, just one, a glossy purple clot Among others, red, green, hard as a knot. You ate that first one and its flesh was sweet Like thickened wine: summer’s blood was in it Leaving stains upon the tongue and…

September’s on its way out and we’re edging into the back-end of peach season, which makes it the perfect time to preserve some for the winter. The best of the season runs from July through September, but October will have a bit of a peach hangover. There’s still time! The peach is, as is much of our…

I like having a chutney in Yorkshire Grub’s first round of recipes because it shows that, even though this site is about food that your great grandma would recognise as historically English, we’ve been taking on influences from other cultures for yonks. Chutney has its origins in India and the word is actually an anglicisation…